About ten pounds of chicken parts are reposing in a jerk paste/beer slurry for the smoker. Tomorrow's Fathers' Day menu will also include coconut rice with pigeon peas. I'm thinking about grilling a lot of veg, too, on a smaller Weber. Or, Maybe. It's the first grill of the season. A few fruits are evident in the pots but none are ready. This year the crop will yield a variety of what I hope will be large, mildly spicy peppers good for the grill or roasting; Nu-Mex Joe Parker, Chile Verde, Cubanalles and for the first time I am trying Jelepeno. I have a fruiting plant for Ancho pepper again but my past experience has been it's very thirsty with low yeild. It's early days yet for the farm and with eighty plants we will have too many peppers no matter what!